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Fish with roast capsicum and almond relish
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate any evening with this impressive, flavorful and healthy dish.
Ingredients:
  • 1 large red capsicum, halved, deseeded
  • Olive oil spray
  • 2 large tomatoes, quartered, deseeded, finely chopped
  • 45g (1/4 cup) blanched almonds, toasted, coarsely chopped
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml chopped fresh chives
  • 2 tsp red wine vinegar
  • 4.60 gm olive oil
  • 2.50 gm paprika
  • 4 (about 150g each) firm white fish fillets
  • Steamed broccolini, to serve
  • Baby Coliban (Chat) potatoes, to serve (see note)
Instructions:
  • 1. Preheat the oven to 200°C. 2. Lay the capsicum, skin-side up, on a baking tray and lightly spray with oil. 3. Roast in the oven for 20-25 minutes until charred and blistered. 4. Transfer the roasted capsicum to a heatproof bowl and cover it with plastic wrap. 5. Allow it to stand for 20 minutes to help lift the skin.
  • Peel and remove the skin from the capsicum, finely chop it, and add it back to the bowl. Mix in the tomato, almonds, parsley, chives, vinegar, oil, paprika, and season with pepper. Stir well to combine.
  • Preheat a large non-stick frying pan over high heat and lightly spray with oil. Cook the fish for 2-3 minutes on each side until it turns golden and easily flakes with a fork in the thickest part.
  • Arrange the vegetables and fish on individual plates and generously top with the flavorful salsa for a vibrant presentation.

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